Ice cream with roasted rhubarb

Ingredients for 6 servings:

• 1 portion roasted rhubarb (see info box for recipe)
• 500 g natural yogurt
• 100 g buttermilk
• 3 tbsp honey

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

refreshingly sour

First, prepare the roasted rhubarb and then let it cool. Once the rhubarb is cold, remove the vanilla pod and cardamom pod. Now squeeze the orange slices and discard them as well. Put the rhubarb in a measuring jug or bowl with the honey and puree it with a hand blender. Once everything is pureed, add the natural yogurt and buttermilk. Now prepare everything in the ice cream maker according to the instructions and then either eat it straight away or freeze it for another two hours. The ice cream will keep for about four weeks in the freezer. Tip: Before eating, remove the ice cream from the freezer and let it thaw outside for about 30 minutes. If you don’t have an ice cream scoop, simply use a glass of hot water and two spoons, as hot spoons glide easily through the ice cream.